Rinse and drain cashews, then place in a blender. Add hot water to blender, along with matcha powder. If the top of your blender has a removable center cap, remove it to help release steam, and then cover the top with a kitchen towel. Blend ingredients into a smooth milk.

Pour 1 cup of matcha milk into a medium bowl and set it aside.

Pour remaining matcha milk into a medium pot. Whisk in maple syrup, vanilla extract, and salt.

Add arrowroot powder to reserved matcha milk in the bowl and whisk mixture into a slurry. Add the slurry to matcha milk in the pot and warm it over medium-low heat. Whisking continuously, cook mixture for 4–5 minutes or until it begins to thicken into a loose, pudding-like consistency. Once the consistency has thickened, take the pot off the heat immediately—the custard will continue to solidify slightly as it cools. Pour the custard into a large container or 6–8 individual small cups (ramekins work well). Serve custard warm or cold, topped with plenty of fresh berries.

Brain-Boosting Optional Topping: Top each serving with ½ teaspoon cacao nibs.

NOTE: Orange blossom water, a natural extract often used in Moroccan cuisine (and available in natural food stores and online), is a wonderful addition that adds a sensual, floral flavor to the custard. To use it, add 1 ½ teaspoons of orange blossom water to the matcha milk while you’re adding the maple syrup, vanilla extract, and salt.